This Crock Pot Beefy Potato Taco Casserole is a hearty and comforting combination of tender ground beef, diced potatoes, and zesty taco seasoning, all cooked to perfection! It comes together with just a few simple ingredients and barely any effort, making it a great family-friendly dinner recipe.
I’ve actually loved experimenting with lots of Tex-Mex recipes using my trusty slow cooker- my slow cooker king ranch chicken, Crockpot cowboy beans, and my classic slow cooker chicken nachos were all huge hits.
And inspired by their success, I really wanted to try something with a similar flavor, but more hearty and wholesome. And that’s when I tried this recipe.
This meaty casserole brings together the savory goodness of beef, the creaminess of potatoes and sour cream, a kick from green chilies and tomatoes, and the zesty flavor of taco seasoning to create an insanely comforting dish that has the perfect fusion of Tex-Mex and classic casserole.
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Why You’ll Love This Recipe
- Making this Crockpot ground beef and potatoes is super easy. You’ll need just minutes of your time to assemble everything, and it gets ready in your trusty slow cooker. It is the perfect hearty weeknight meal.
- Slow cooking ensures that the beef is tender and juicy and the potatoes are perfectly cooked, all at the same time.
- The savory ground beef, creamy potatoes, zesty taco seasoning, and gooey cheddar cheese come together to create a satisfying and comforting dish that will stick to your ribs!
- It’s customizable too! You’ll have lots of swaps and mix-ins to choose from, to tailor the recipe to suit your taste buds.
Ingredients for the Crock Pot Beefy Potato Taco Casserole Recipe
- Ground Beef: Beef is the perfect choice for this recipe. It works perfectly with the potatoes and has an incredible meaty texture.
- Aromatics: I used yellow onion & garlic to lend some aromatic depth and savory flavors to the dish.
- Potatoes: For the creamy and starchy base, and also to make the casserole more hearty and wholesome.
- Rotel: The tomatoes and green chilies lend a nice spicy and tangy kick to the casserole, which beautifully complements the beef and potatoes.
- Canned cheddar cheese soup: For that much-needed creamy and cheesy flavor
- Sour cream: Sour cream brings another layer of tangy creaminess to the dish.
- Taco seasoning: For that vibrant Tex-Mex flavor.
- Cheddar cheese: For that gooey and melty topping on the casserole.
Variations & Substitutions
- Swap the ground beef with plant-based crumbles or a combination of cooked black beans and corn to make a meatless version of the casserole.
- Experiment with different types of cheese like Monterey Jack, Mexican blend, or even some Queso Fresco to lend your personal touch to the dish.
- Use sweet potatoes instead of the diced potatoes the recipe calls for. Sweet potatoes have a certain natural sweetness to them, which pairs beautifully with the savory beef and taco flavors. And of course, they’re healthier too!
- Swap the canned cheddar cheese soup with a homemade gluten-free cheese sauce or another gluten-free soup alternative to make a gluten-free Crock Pot Beefy Potato Taco Casserole.
How To Make Taco Potato Casserole
Step 1: Brown beef and onions: In a skillet over medium heat, saute the ground beef, onions, and garlic. Cook until the meat is browned, drain any excess oil, then transfer it to a Crockpot.
Step 2: Add remaining ingredients: Now add the diced potatoes, cheddar cheese soup, sour cream, taco seasoning, and half of the shredded cheddar, and mix until fully combined.
Step 3: Cover and cook: Cover and cook on LOW for 4 hours or HIGH for 2½ hours.
Step 4: Melt the cheese topping: Sprinkle the remaining shredded cheddar cheese on top once the casserole is fully cooked, and cook it for an additional 15 minutes or until the cheese is melted.
Serve with your favorite toppings, and enjoy!
Recipe Tips
- For extra flavor and texture, brown the ground beef until it gets a nice caramelized crust. This extra step adds tons of depth and flavor to the meat and takes your casserole to the next level.
- Use a hot taco seasoning or add a pinch of cayenne pepper for an extra kick if you want to make the casserole spicy.
- For that perfect Mexican flavor, top the casserole with your favorite toppings like sliced jalapeños, chopped cilantro, diced tomatoes, or even a dollop of sour cream.
Serving Suggestions
I love serving this slow cooker beefy potato taco casserole on its own- it is such a hearty and wholesome meal really. Sometimes, I top it with some sour cream or whip up a salsa to go with it, but that’s about it.
You can stuff some of your leftovers into hoagie rolls and enjoy it too, just like I did with my Crockpot hot dog chili recipe. When I’m making this for a house party, I team it up with some tortilla chips, my Crokcpoit white queso dip, or my all-time favorite Crockpot chili cheese dip.
Storing & Freezing
Storing: Allow the casserole to cool completely and then transfer to an airtight container. You can then refrigerate this for 3-4 days.
Freezing: Want the casserole to last longer, or planning to meal prep it ahead of time? Simply transfer to a freezer-safe container and label it with the date. This can then stay good for 3 months or more. Remember to thaw overnight in the refrigerator before you reheat.
Reheating: You can reheat the casserole in the oven at a low temperature, or even in the microwave if you want to. Top with a sprinkle of freshly grated cheese to give it that ooey, gooey finish.
Recipe FAQs
To lend the casserole a different flavor, swap the cheddar cheese soup with cream of mushroom, cream of chicken, or even nacho cheese soup.
You totally can! Assemble the casserole in a baking dish and bake it at 375°F (190°C) for 40-45 minutes or until the cheese has melted.
Yes! Both ground turkey and chicken are leaner meats that bring a lot of protein into the dish, without compromising on the flavor and texture.
More Mexican Inspired Crockpot Recipes
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Crockpot Beefy Potato Taco Casserole
Ingredients
- 1 lb ground beef (cooked)
- 1 yellow onion (diced)
- 2 tsp garlic (minced)
- 28 oz diced potatoes
- 1 can Rotel diced tomatoes and green chilies
- 1 can cheddar cheese soup
- ½ cup sour cream
- 1 tbsp taco seasoning
- 2½ cups cheddar cheese (shredded and divided)
Instructions
- In a large skillet over medium-high heat, add ground beef, onions, and garlic. Cook until meat is completely browned. Drain off excess grease and add to the Crock Pot.
- Add potatoes, cheddar cheese soup, sour cream, taco seasoning, and 2 cups of cheddar cheese. Mix until well combined.
- Cover and cook on low for 4 hours or high for 2½ hours.
- Sprinkle the remaining cheddar cheese over the top and continue to cook for 15 minutes.
- Serve with your favorite toppings, and enjoy!
Notes
- For extra flavor and texture, brown the ground beef until it gets a nice caramelized crust. This extra step adds tons of depth and flavor to the meat and takes your casserole to the next level.
- Use a hot taco seasoning or add a pinch of cayenne pepper for an extra kick if you want to make the casserole spicy.
- For that perfect Mexican flavor, top the casserole with your favorite toppings like sliced jalapeños, chopped cilantro, diced tomatoes, or even a dollop of sour cream.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Carol says
my kids and grandkids loved this recipe and ask for it every week. It was easy to make with ingredients I normally have in the refrigerator. 5 stars for sure!!
Ryan Allen says
I am so glad you enjoy it. It is one of our family's favorites.